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Pigeon and Coconut Soup
Ingredients
1 young coconut
1 pigeon
1 stalk lemongrass
8 cups water
Seasoning
salt
fish gravy
Method for Cooking Pigeon and Coconut Soup:
Cut open young coconut. Pour out juice. Scoop out flesh.
Cut open and wash pigeon. Put ginger, spring onion and wine in boiling water and parboil for a while. Scald pigeon in it. Rinse and drain well. wash and section lemongrass.
Put pigeon, lemongrass and coconut flesh into earthen pit. Add coconut juice and water. Bring to the boil. Parboil for 10 minutes. Then turn to low heat and simmer for 3 hours. Add seasoning. Serve.